Name: Eggplant Provençal
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 50 min
Yield: 4 Servings
Ingredients: eggplant: 1 medium; olive oil: 2 tablespoons; olive oil: 2 tablespoons; onion: 1/4 cup; red pepper: 1/2 cup; yellow pepper: 1/2 cup; water: 1/4 cup; ground beef: 220g extra-lean; garlic cloves: 2; paprika: 2 teaspoons; wine vinegar: 1 tablespoon; oregano: 1 teaspoon dried; cheddar cheese: 1/4 cup; white rice: 1/2 cup

Ingredients

Adjust Servings:

	1 medium eggplant
	2 tablespoons olive oil

	2 tablespoons olive oil
	1/4 cup onion chopped
	1/2 cup red pepper diced
	1/2 cup yellow pepper diced
	1/4 cup water

	220g extra-lean ground beef
	2 garlic cloves chopped
	2 teaspoons paprika
	1 tablespoon wine vinegar
	1 teaspoon dried oregano
	1/4 cup cheddar cheese grated

	1/2 cup white rice dry

Nutrient Analysis
PER SERVING: 1/4 of recipe RENAL EXCHANGE: 1 Starch+ 1 Vegetable+ 2 Protein
Calories	347Kcal
Protein	16g
Carbohydrates	23g
Fibre	1.2g
Total Fat	21g
Saturated Fat	5g
Cholesterol	38mg
Sodium	87mg
Potassium	295mg
Phosphorus	173mg

Eggplant Provençal:
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Ingredients

1 medium eggplant
2 tablespoons olive oil
2 tablespoons olive oil
1/4 cup onion chopped
1/2 cup red pepper diced
1/2 cup yellow pepper diced
1/4 cup water
220g extra-lean ground beef
2 garlic cloves chopped
2 teaspoons paprika
1 tablespoon wine vinegar
1 teaspoon dried oregano
1/4 cup cheddar cheese grated
1/2 cup white rice dry

Preparation

1 Done	Preheat the oven to 400°F. Line a baking tray with parchment paper.
2 Done	Cut the eggplant in half lengthwise. Rub 1 tablespoon of olive oil on the cut surface of each half. Place the eggplant halves, cut side down, on the tray and bake for approximately 35 minutes. The inside of the eggplant should be soft while the outside should be able to hold its shape.
3 Done	In a non-stick pan, heat 2 tablespoons olive oil over medium heat. Add the onion and the peppers and fry for 5 minutes, stirring occasionally. Add the water and continue cooking until the liquid is evaporated. Transfer to a plate and set aside.
4 Done	Add the ground beef, garlic and paprika to the pan and fry until the meat is browned. Add the vinegar, oregano and the vegetables from step 3. Combine all and remove the pan from the heat.
5 Done	Cook the rice following the instructions on the package but omit the salt.
6 Done	Remove the eggplant halves from the oven. Carefully remove the flesh with a spoon while leaving the skin and a thin layer of flesh on the inside intact so the eggplant halves can hold the stuffing.
7 Done	Add 1/4 cup of flesh to the stuffing mixture from step 4 and stir to combine. Discard the remaining eggplant flesh.
8 Done	Divide the stuffing between the two eggplant halves and sprinkle with grated cheese. Return the eggplant halves to the oven for a few minutes until the cheese is melted.
9 Done	Cut the eggplant halves into 4 portions and serve with rice.